Pot Roast


  • 1 3- 5 lb pot roast
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 T salt
  • 2 t chef Celeste’s garlic Italian seasoning
  • 1 c red wine
  • 1/2 c chef Celeste’s honey mustard
  • 1 t cracked black pepper
  • 2 t olive oil


  1. Combine all ingredients and marinade roast in a ziploc bag overnight.
  2. Pull roast out and sear both sides in a pan with olive oil. Reserve remaining liquid to use in oven.
  3. Bake at 300 degrees covered for 5 hours.
  4. Optional: You may thicken up the liquid in the pan to use as a gravy. Make a quick roux with oil and flour in a pan and add the roasting liquid.

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